8th Annual Hasty-Bake BBQ Contest


Registration is currently full, please contact the showroom to be placed on the waiting-list. 

Join Us for the "8th Annual Hasty-Bake Owners BBQ Contest" to be held on Saturday, May 13th, 2017 from 10:00AM- until a winner is announced.

All Hasty-Bake Owners are welcome to enter.

Early registration for last year's participants, begins February 1, 2017.  

Registration for General Public begins February 8, 2017.

 No pre-registration was allowed this year-- all teams MUST REGISTER WHEN REGISTRATION OPENS.

General Contest Rules:

This contest is held exclusively for Hasty-Bake Grill owners only! No gas grills or other grills allowed.
Contest will be open to approximately 40 teams
Entry fee is $60 during early-bird registration until February 29th and then increases to $70 beginning March 1st, which includes (2)two t-shirts and a set amount of hardwood charcoal. Additional t-shirts can be ordered at time of registration for $10/each.

Contest will be held on Saturday, May 13th, at 1313 S. Lewis Ave, Tulsa OK 74104 

Judges will be local BBQ enthusiasts-- if you were a competitor last year but would like to be a judge instead of competing this year, please call the showroom! 918-665-8220

2017 Competition Categories

"Almost Anything Goes" - This will almost be a free category, BUT, the only beef dish acceptable for turn in, is brisket.  No other beef dishes will be allowed at turn-in.   Be as creative as you want!  Dish can be grilled, baked, broiled, or smoked, but garnish and sauces must follow the guidelines listed in the general rules and regulations.  Turn-in container must contain 6 individual portions.


"Ribs" - The only thing you'll be allowed to turn in, in this category are RIBS!  Juicy, flavorful, ribs.  Beef ribs, pork ribs, rack of lam, etc.  Your turn in container must contain 6 individually cut ribs.

Offsite parking is mandatory – Security will be located at the entrance of the one-hour parking lot to assist you with maps, etc. during move-in/check-in time.  Parking is limited so entrants will need to unload grills and equipment and move vehicle(s) to the contestant parking area.  Team members, family, friends, and general public will be asked to park at the nearby parking lot at 13th in Wheeling (north corner), where you can catch the complimentary shuttle back to the competition site. Signage is placed on the street corners from Hasty-Bake toward the free parking lot to direct you where to go. 

The Grand Prize winner will receive a brand new Hasty-Bake Gourmet Dual Finish, model 256 (valued at $1,399)
Second Place Over-All will receive a Hasty-Bake Legacy Powder-Coated Charcoal Grill, model 131 (valued at $999)
Third Place Over-All will receive a Hasty-Bake Suburban Powder-Coated Charcoal Grill, model 414 (valued at $799)
Awards will be given for 1st Place, 2nd place, and 3rd place in the 1st Category and in the 2nd Category

Note: There will be no prize this year for the oldest grill cooked on.

Only Hasty Bake Charcoal Ovens may be used to cook food
All cooking must be done on site (off site pre-seasoning is allowed)
Registration will be confirmed ONLY after entry fee is paid and entry form is submitted.
Assigned charcoal at time of registration must be used as a fuel source and additional charcoal can be purchased on the day of the event.  NO OUTSIDE CHARCOAL IS ALLOWED

Additional smoking wood can be used at the discretion of the competitor
Blind judging techniques will be used to ensure fair scoring
Food must fit into turn in container, and have (6) individual servings

Early check in is 7:30am
Teams must be checked in by 10:00am- cooks meeting will begin at 10:00am
1st Category food turn in time is 1:55pm. 2nd Category food turn in time is 2:55pm

Entries will be judged based upon Taste, Tenderness, and Appearance. Scores are based upon a rating scale of Poor (3) through Excellent (9). Scores from grilled and smoked entries will be added together for a final score.

Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro. Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited. Improper garnish shall receive a score of one (1) on Appearance.

Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers will be permitted in the turn-in container. Chunky sauce will be allowed. Chunks are to be no larger than a fine dice, approximately 1/8 inch cubed. Sauce violations shall receive a score of one (1) on Appearance.

Anyone acting inappropriately will be disqualified, at the discretion of Hasty Bake-management.

Each entrant will have one 8' table and one 10'x10' tent and two folding chairs. These will be assigned on a first come first serve basis, and entrants are required to keep their space clean and free of trash

If an entrant is unable to bring a Hasty Bake, one can be rented for $100 for the event, and that cost deferred if the unit is purchased.  Limit of (6) six rent-able units are available on a first-come, first-served basis at the time of registration.  Last year's participants that rented grills are not automatically reserved a rent-able grill.

Entrants are encouraged to invite friends and family to attend and create a backyard BBQ atmosphere; however, no trailers, RV's or Stereo music is allowed.

2016 Contest Results

Contestants chose to participate in either category or both categories.  The Sea category allowed teams to turn in food that lives in the sea... or any water form really.  Lakes, rivers, swamps, etc.  The Land category allowed teams to turn in food that lives on land- chicken, steak, ribs, bologna, quail...etc.   Teams could either grill your food or smoke their food.

Land Category

1st Place:  S**T Byrds | Sandy McNeill

2nd Place:  Grin and Smoke It | Rob Herman

3rd Place:  Ribeye Republic | Brandon Pregler

Sea Category

 1st Place:  Karma Que | Tim Pregler

2nd Place:  Grin and Smoke It | Rob Herman

3rd Place:  TNT BBQ | Tanner Oberzan

Best Overall

1st Place:  S**t Byrds | Sandy McNeill

2nd Place:  Grin and Smoke It | Rob Herman

3rd Place: Ribeye Republic | Brandon Pregler

2015 Contest Results

Grilled Category

1st Place:  BC51 -- William Carpio

2nd Place: Mom Ems --  Tom Dawson

3rd Place:  Troop 2222 -- Dennis Ingram

Smoked Category

1st Place: Team Bersche -- Dustin and Kyle Bersche

2nd Place:  Karma Que -- Tim Pregler

3rd Place:  Boomtown, OK -- Pete Barber


1st Place: Team Bersche -- Dustin and Kyle Bersche

2nd Place: Karma Que -- Tim Pregler

3rd Place:  Kings and Queens -- Kevin Anderson